Mixed Vegetable Salad with Eggs

40 Reviews
94% would make this recipe again

A salad of green beans, potatoes, hard-boiled eggs, tomatoes and olives.

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Preparation : 10 min Cooking : 20 min
300 calories/serving


1 potatoes 200 g
2/3 cup green/snap beans 70 g
1 tomatoes, sliced 120 g
1/4 curly leaf lettuce 90 g
1 eggs size large
6 black olives 2 1/2 tbsp
3 tbsp Classic Vinaigrette 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Prepare the vegetables: wash the potatoes then let them whole, unpeeled; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam until al dente, about 20 min. Let them cool down 10 min or longer, so they won't be so hot to handle. Cut the potatoes into slices, cut the beans into pieces.
  2. Boil the egg(s), cool them down immediately in cold water, then cut into quarters.
  3. Put all the vegetables in a salad bowl or serving plate. Add the tomatoes. Pour on the classic vinaigrette, then season with salt and pepper to taste. Toss well.
  4. Arrange the olives, salad leaves, and quartered egg(s) on top of the salad, then serve.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




21 g

32 %

Saturated 3.3 g
+ Trans 0 g

17 %


100 mg


200 mg

8 %


23 g

8 %


4 g

16 %


3 g

Net Carbs

19 g


6 g

Vitamin A

50 %

Vitamin C

47 %


6 %


14 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin B12, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives ½
Fats 3 ½

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40 Reviews (39 with rating only) 94% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Joshua W.
may 03, 2017

Prep/cooking time doesn't take into account the cool down time for potatoes & eggs

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